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Vegetable and Butternut Squash Curry

Vegetable and Butternut Squash Curry

November 28, 2016
Course
Serves 4

Although an easy recipe, the exotic flavors of the curry powder and the richness of the coconut milk, will make this a favorite.

Ingredients

  • 1 1/2 Pound
    butternut squash, seeded, peeled and chopped
  • 1 Tablespoon
    olive oil
  • 1
    onion, finely chopped
  • 1 Tablespoon
    curry powder
  • 1 2/3 Cup
    coconut milk
  • 1 Cup
    water
  • 3 Cups
    fresh spinach, chopped
  • 14 Ounces
    butter beans, drained and rinsed
  • 2 Tablespoons
    cilantro, chopped

Instructions

  1. In a small saucepan, place squash and cover with water. Boil squash until tender and drain.

  2. In a large pan, heat olive oil and cook onions until tender. Stir in curry powder, continue stirring until fragrant, about 3 minutes. Stir in coconut milk and water. Bring to boil; simmer, uncovered, about five minutes or until the mixture just thickens.

  3. Add squash, spinach, butter beans and cilantro. Stir until heated through. Serve.

Nutrition:

Nutrition Facts

4 servings per recipe

Serving size1/4 of recipe

Amount per serving

Calories415
% Daily Value*
Total Fat 27.5g35%
Saturated Fat 21.5g108%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 3mg0%
Total Carbohydrate 37g13%
Dietary Fiber 7.5g27%
Total Sugars 4.5g
Includes 0g Added Sugars0%
Protein 8.5g
Vitamin D 0mcg0%
Calcium 97mg7%
Iron 3.5mg19%
Potassium 960mg20%

*DV based on a 2,000 calorie diet.

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